Red Roasted Asian Beef Stew

This stew has your familiar root vegetables, and lends itself well to substitutions if needed! We swapped the daikon for a watermelon radish (conveniently an heirloom variety of daikon) instead. The stew can be served over rice or noodles, and the broth makes for a terrific sauce! Recipe adapted from Food52.

Asian Stew 1
Asian Stew Ingredients

Ingredients
4 lbs beef roast cut into 2 in cubes
Salt and pepper
1-2 tablespoon vegetable oil
1 cup sweet rice wine, sake, or sherry
⅓ cup soy sauce
1 teaspoon rice wine vinegar
2 cups chicken stock
1-2 tablespoon brown sugar
2 star anise
1 slice ginger root
6 garlic cloves
4 red chili peppers (fresh or dried)
3 whole shiitake mushrooms, cut into quarters
1 lime, zest and juice
3-4 large carrots, peeled and cut into 1 inch pieces
1 large daikon radish, peeled and cut into 1 inch pieces
Optional: Green onions

Instructions
1. Preheat oven to 325 degrees F. Heat the oil in a large, ovenproof pot. Season the meat with salt and pepper and then brown the beef in the pot (it’s ok if this is done in several batches or if you need to add more oil).

2. Once all of the meat is browned, add it all back into the pot (if you did this in batches). Add the wine and rice wine vinegar and bring it to a boil. After scraping browned bits off the bottom of the pot, add the soy sauce and sugar, followed by the chicken stock. Add star anise, ginger, garlic, chili peppers, and mushrooms, and bring the pot back to a boil. Add the lime zest and then water until the meat is covered. Cover the pot and move to the oven for an hour.

3. After checking on the pot after an hour, turn over any larger pieces of meat, and cook for an hour longer, or until the meat is tender.

4. Take the pot out of the oven and shift to the stovetop over medium heat. Simmer uncovered for 30 minutes to reduce the liquid. Optional: spoon off any excess fat that may have collected.

5. While the stew is simmering in its final stage, boil the vegetables in a separate pot of water for 20 minutes.

6. Combine the boiled vegetables with the stew and serve over rice or noodles. Optional: serve with chopped green onions and/or additional lime juice.

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